clevermanka (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
clevermanka) wrote2015-03-16 07:12 pm
clevermanka) wrote2015-03-16 07:12 pm
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Eggplant Lasagna
I know there are a million versions of this, but I just made it this way with what I had on hand (eggplants were on sale) and it was amazing and so easy.
Eggplant Lasagna
2 medium eggplant
1 lb ground beef
1 24oz jar of marinara
1 1lb clamshell of baby spinach
2 T Frontier Pizza Seasoning
1/2 t salt
Slice the eggplants into 1/2" rounds. Lay them in a jellyroll plan and salt one side. Let sweat for 10 minutes, repeat on other side. Rinse and gently press out extra moisture. Arrange in jellyroll pan to fit as close as possible.
While the eggplant is sweating, brown ground beef in a large soup pot. Preheat oven to 400F. Pour in seasonings, stir a minute or two and then add marinara. Simmer on low until eggplant is done. Add spinach to beef mixture a couple handfuls at a time until entire clamshell is empty. Cook just until all leaves are wilted. Pour out onto eggplant rounds in jellyroll pan.
Bake 40 minutes.
Eggplant Lasagna
2 medium eggplant
1 lb ground beef
1 24oz jar of marinara
1 1lb clamshell of baby spinach
2 T Frontier Pizza Seasoning
1/2 t salt
Slice the eggplants into 1/2" rounds. Lay them in a jellyroll plan and salt one side. Let sweat for 10 minutes, repeat on other side. Rinse and gently press out extra moisture. Arrange in jellyroll pan to fit as close as possible.
While the eggplant is sweating, brown ground beef in a large soup pot. Preheat oven to 400F. Pour in seasonings, stir a minute or two and then add marinara. Simmer on low until eggplant is done. Add spinach to beef mixture a couple handfuls at a time until entire clamshell is empty. Cook just until all leaves are wilted. Pour out onto eggplant rounds in jellyroll pan.
Bake 40 minutes.